How about citrus marmalade?

A few weeks ago I saw a post with a reference to a Honey Lemon Whole Wheat loaf. As I recall a couple posters had commented that this bread was high on the best breads list for them. A fellow I have high regard for (PMcCool), suggested I would like it, so I decided to give it a spin.

The original recipe is from Bernard Clayton. One of the things Clayton does in this and other recipes I have made is to use very warm water for the mix along with a short primary ferment time and then an overnight chilled proof. Since the dough starts off life warm, it does rise fully while in the refrigerator. I suspect this also helps develop a better flavor. Another component of the flavor being the grated lemon rind, I suspect is enhanced by the warm water helping release the oils of the fruit.

The crumb is about what you would expect from a 40% Whole Wheat mix. The dough and later the bread has a very unusual and surprising aroma with the Lemon. This is an aromatic bread of the highest order. Paul said he liked the way the lemon plays off the WW and I think that's a good description of what I sence. So grab a copy of Claytons book and give this a try.

Eric

I dug my starter out of the refrigerator on Thursday and started refreshing it without a clear notion of what I would use it for, although some type of rye bread sounded good.  Even though it had been 2-3 weeks since it was last used, it bounced back quickly and I had enough by Friday evening to start two different batches of bread.  After browsing through recipes, I decided on the NY Deli Rye from Reinhart's BBA and a sourdough Dark Rye from the new KA Whole Grain cookbook.